Brandied Apricot Teacakes
Cakes & Cookies
dried apricots, finely chopped (I use unsulfured)
boiling filtered water
organic butter, softened
coconut sap sugar
eggs, organic or pastured
sprouted white wheat or brown rice flour
Powdered rapadura sugar (optional)
Combine apricots and currants in a bowl; add boiling water. Cover and let stand overnight.
Pre-heat oven to 325°.
Beat butter; gradually add sugar, beating well with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour and next 5 ingredients in a separate bowl.
Add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Blend well. Stir in fruit mixture.
Spoon batter into paper-lined miniature muffin pans, filling 3/4 full. Bake for 25-30 minutes.
Remove muffins from pans and let cool on wire racks.
Sprinkle with powdered rapadura for an added touch.